2 pounds lean ground beef
1 quart water, or amount to cover
2 onions, finely chopped
1 (15 ounce) can tomato sauce
2 tablespoons vinegar
2 teaspoons Worcestershire sauce
4 cloves garlic, minced
1 oz. unsweetened chocolate
1/4 cup chili powder
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground cayenne pepper
5 whole cloves
5 whole allspice berries
1 bay leaf
In a dutch oven over medium-high heat, sauté onion, ground beef, garlic, and chili powder until ground beef is slightly cooked. Drain if needed. Stir in the tomato sauce, vinegar, Worcestershire sauce, chocolate, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent the chili from burning.
Cook spaghetti according to package directions and transfer onto individual serving plates.
Ladle Cincinnati Chili mixture over the cooked spaghetti and serve with toppings of your choice.
Submitted by: Pete on January 24, 2015, 8:25 pm
This recipe is included in 1 recipe book.
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